I don't use electric knives. i may not be able to filet as fast as other guys, but I get every inch of meat off a fish. I use a Lews Mach series 7 inch filet knife. Holds a fantastic edge, plus I sharpen it every time, to keep it that way. Almost like using a razor. 3 in 1 oil on it, every time it goes back in the case. Rinse off with dish soap prior to using.

I have an original wooden handle rapala, it is over 30 and maybe over 40 years old. I touch it up with an Apollo stone crock stick set that is probably just as old. I make about a dozen passes on the sticks before each session. I use the old school method of filleting.
Never cut thru rib bones. I touched it up last summer with a work sharp, It is as sharp as a razor.
I have tried many other fillet knives, but always come back to my Rapala. An old fellow taught me to fillet
When I was 12 or so , camping out on Lake Texoma. So I’ve been doing it this way for 56 years.
I’ve tried electric knives, but I prefer to do it the old way.

Your mileage may vary.

Mo

I have one of those old wooden handle rapala filet knives. I use the little cross ceramic sticks in the plastic holder to sharpen it from time to time.

But it is razor sharp and will hold an edge for a long time.

The cheap Mister Twister works fine for so many fish. I've found the motor drags after a bit more so than the blades dull. It will be one or the other though. It's still what I'm using. Along with a old school wooden handled Rapala. I haven't tried the more expensive types. Seems like a nice lithium powered single blade would be a good thing

Rapala heavy duty is all I use, great knife. Does not heat up when you clean 100 fish and just replace the blades every 6 months. I can usually find blades on Amazon for around 10 bucks. Best deal going in my opinion.

I've been through a lot of different fillet knives and it seems like most of them are pretty much the same because they're all made from stainless steel or German steel. As long as you take care of the knife, you will get pretty good life out of it. Hand washing with soap and water after using it and rubbing some oil on it will make just about any blade last for a fairly good while. That being said, I've found that some blade materials tend to outperform others. My new found favorite came from the recommendation of a local chef who uses knives made from VG 10. He uses them because they are corrosion resistant like stainless steel but hold a sharper edge for much longer than stainless steel. I found a VG 10 fillet knife and have been using it for several months now and it works very well. It has a very comfortable grip and the sheath it comes with will easily mount to your pants with or without a belt. Knife came from bait shop in Galveston, smitty's I believe its called. Here's the website to see the fillet knives https://outriggeroutdoors.com/collections/fish-game-processing

I have a $8 no name brand filet knife that will blast through a few limits before needing another sharpening..... The only good filet knives are owned by folks that have learned the sharpening process..... Regardless of the price they are gonna need sharpening......